6-Inch Tiramisu Layer Cake

This creamy tiramisu layer cake is the dessert I reach for when I want to impress but only need enough for a handful of friends or a special family dinner. It brings together soft espresso-soaked sponge cake, fluffy mascarpone cream, and a dusting of cocoa for just the right touch of Italian elegance.

The first time I baked this cake was to celebrate my parents’ anniversary on a rainy Sunday. Now it is the most-requested treat at our family birthdays and those cozy coffee get-togethers with friends.

Ingredients

• All-purpose or cake flour: brings structure and tenderness to the cake Use fresh unbleached flour if possible
• Baking powder: helps the cake rise evenly Always check that yours is fresh for best results
• Salt: sharpens the other flavors Choose fine sea salt for even seasoning
• Unsalted butter softened: gives the sponge its rich flavor and tender crumb Pick a high-quality European butter if you can
• Granulated sugar: adds sweetness and moisture Opt for fine baking sugar for smoother mixing
• Eggs at room temperature: create a light cake texture Room temperature helps everything emulsify smoothly
• Vanilla extract: infuses warmth and aroma Pure extract makes a big difference here
• Whole milk at room temperature: adds moisture to the cake and keeps it tender Use milk with a good creamy texture
• Strong espresso cooled: adds bold coffee flavor to the soak Brew your favorite or use a stovetop Moka pot for real depth
• Coffee liqueur optional: deepens the flavor of the syrup Choose a classic Italian coffee liqueur for true tiramisu taste
• Mascarpone at room temperature: is the heart of the cream layer Italian brands are extra smooth and worth the splurge if available
• Heavy cream cold: is whipped to keep the filling light and airy Always use full-fat for best structure
• Powdered sugar: sweetens the mascarpone cream Use fresh powdered sugar to avoid lumps
• Unsweetened cocoa powder for dusting: brings a bittersweet finish Go for a Dutch-processed version for rich color and flavor
• Chocolate shavings or coffee beans optional: add elegance on top Use a good-quality chocolate bar for shavings

Step-by-Step Instructions

Preheat and Prepare Pans:

Set your oven to 350 degrees and line two 6-inch cake pans with parchment rounds Butter the sides and dust lightly with flour so cakes release cleanly

Make the Sponge Batter:

Beat the softened butter and sugar together until light and fluffy This takes at least five minutes on medium speed Add eggs one at a time mixing well and scraping the bowl each time Stir in vanilla Sift flour baking powder and salt then add in three batches alternating with the milk Mix gently to keep the batter light

Bake the Cake Layers:

Divide batter evenly between your pans and smooth the tops Bake for about 25 to 30 minutes The cakes should spring back when gently pressed and a toothpick comes out clean Cool in the pans for ten minutes then carefully turn out onto a rack to cool completely

Prepare the Coffee Soak:

Stir sugar into cooled espresso until dissolved Add coffee liqueur if using Taste the syrup—it should be bold and just a little sweet Brush this generously over each cake layer using a pastry brush

Make the Mascarpone Filling:

Beat cold mascarpone with powdered sugar and vanilla until just smooth In a separate bowl whip cold heavy cream to stiff peaks Fold the cream gently into the mascarpone until the mixture is silky

Assemble the Layers:

Use a serrated knife or cake leveler to slice each cake in half horizontally for four thin layers Brush each layer with the coffee soak Spread a thick layer of mascarpone cream evenly between each cake round Stack them carefully finishing with cream on top

Chill and Finish:

Wrap the assembled cake and chill at least four hours or overnight for easy slicing and best flavor Right before serving dust generously with cocoa powder and decorate with chocolate shavings or coffee beans

Pin

Mascarpone is always my favorite ingredient here The silky texture and subtle tang remind me of my grandmother letting me sneak tastes of the filling as a child Every time I bake this cake those flavors bring me back to her little kitchen

Storage Tips

Store any leftover cake covered in the refrigerator for up to three days The flavors get even better by day two If you want to freeze leftovers wrap individual slices tightly in plastic then place in a freezer bag Freeze for up to one month and thaw overnight in the fridge

Ingredient Substitutions

For mascarpone you can blend equal parts full-fat cream cheese and heavy cream for a budget-friendly version If you do not have espresso strong brewed coffee works in a pinch Whole milk can be swapped out for half and half for extra richness

Serving Suggestions

This cake shines with a hot espresso or a glass of dessert wine Serve it at small celebrations or as a grand finish to a weekend Italian dinner For an extra touch drizzle a tiny bit of coffee liqueur on each plate before serving

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Cultural Context

Tiramisu is a beloved Italian dessert and this cake takes all the key flavors—espresso cocoa mascarpone—and layers them in a uniquely American way I love that it brings old-world comfort to my modern family table

Recipe FAQs

→ How can I ensure my sponge cake stays moist?

Brush each cake layer generously with cooled espresso and coffee liqueur to keep the sponge moist and flavorful.

→ Can I make this cake ahead of time?

Yes, chilling the assembled cake for at least 4 hours or overnight enhances the flavor and texture.

→ Is it possible to substitute mascarpone?

Cream cheese can be used in place of mascarpone, but the texture and flavor will differ slightly.

→ What type of cocoa is best for dusting?

Use unsweetened, high-quality cocoa powder for a classic and slightly bitter finish on top.

→ Can I leave out the coffee liqueur?

Yes, omitting the liqueur is fine; espresso alone imparts a robust coffee flavor without added alcohol.

→ How do I decorate the cake?

After dusting with cocoa, sprinkle chocolate shavings or a few coffee beans for an attractive finish.